Roasted Red Pepper Pasta Recipe

There’s something truly special about gathering around the table with loved ones to enjoy a delicious meal. Today, I’m excited to share a recipe that embodies warmth, flavor, and a touch of creativity: Roasted Red Pepper Pasta. This dish is perfect for a cozy family dinner or a delightful weekend lunch. Its rich, smoky sauce and vibrant red hue make it a feast for both the eyes and the palate. With fresh parsley and shavings of Pecorino Romano adding the perfect finishing touches, it’s a dish that promises to become a family favorite. Let’s dive into this easy yet impressive recipe, and see why it’s worth every bite.

Ingredients

• 4 large red bell peppers
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1/2 cup heavy cream
• 1/2 cup vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 12 oz pasta (spaghetti, penne, or your favorite type)
• Fresh parsley, chopped (for garnish)
• Pecorino Romano shavings (optional, for garnish)

Instructions

1. Begin by roasting the red peppers. Preheat your oven to 450°F (230°C). Place the peppers on a baking sheet and roast for about 20 minutes, turning them occasionally until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins.
3. Meanwhile, in a large pot, bring salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
4. Peel the skins off the roasted peppers, remove the seeds, and roughly chop the peppers.
5. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until softened and fragrant, about 3-4 minutes.
6. Add the chopped roasted peppers to the skillet and cook for another 2-3 minutes.
7. Transfer the pepper mixture to a blender, add the heavy cream, vegetable broth, and smoked paprika. Blend until smooth.
8. Return the sauce to the skillet, season with salt and pepper to taste, and let simmer for 5 minutes to thicken slightly.
9. Toss the cooked pasta in the skillet with the roasted red pepper sauce until well coated.
10. Serve warm, garnished with fresh parsley and Pecorino Romano shavings if desired.

Helpful Tips

• If you’re short on time, use jarred roasted red peppers instead of roasting your own.
• Lactose-free cream can be substituted for heavy cream to make this dish dairy-free.
• Add a protein boost by serving with grilled chicken or shrimp on top.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Ingredient Substitutions

If you don’t have Pecorino Romano, Parmesan can be used as a substitute for a similar flavor profile.

Suggested Pairings

This Roasted Red Pepper Pasta pairs beautifully with a simple green salad and a crusty garlic bread. For drinks, a light Pinot Grigio or a sparkling water with a slice of lemon enhances the meal perfectly.

At Zynahz, our mission is to bring joy and creativity into your kitchen with every recipe. We hope you feel the warmth of family and friends around your table when you try this Roasted Red Pepper Pasta recipe. Share your delicious results with us, spread the love by sharing this recipe with friends and family, and don’t forget to explore more culinary delights on Zynahz. Follow us on social media and sign up for our newsletter for more inspiration and recipes straight to your inbox. Happy cooking!